3. Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.

4. Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don’t turn brown).

5. Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn’t touch any of the eggs.

6. Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.

7. Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.

8. Remove foil and muffin tin from baking dish and let cool.

9. With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.

10. In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.

11. Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites.

DirectionsCarefully remove the label from the cola bottle and reserve it, then empty the bottle.Cut the bottle in half.Melt the white chocolate Candy Melts and pour about ¾ of a cup’s worth into the neck of the bottle. (Make sure the cap is on.) Then, swirl the chocolate so that it coats the neck and top fifth of the bottle. This will serve as the ‘foam’ at the top of the bottle. Set aside and let the chocolate set.Melt two bags of dark chocolate Candy Melts and pour half into the top half of the bottle, covering the already-set white chocolate and the remainder of the exposed plastic. Let this set until completely hard. This forms the top half of the bottle.Repeat the for the other half of the bottle, using the remaining melted dark chocolate and let set. This forms the bottom half of your bottle.Once both halves have hardened completely, gently pull them out of their plastic shells. If this is difficult, you can make a small slit in the plastic with a scissor, to loosen it.Punch rounds of cake out of the sheet cake, using a cookie cutter that fits the diameter of the inside of the bottle.Fill the bottle halves, alternating between buttercream and cake. Make sure one half ends with the buttercream on top and the other with the cake. That way, the cake will ‘glue’ together.Gently, top the bottom half of the cake with the top half, and using a little remaining melted chocolate, seal the seam and let set completely.Wrap the reserved wrapper around the middle of the bottle, sealing it with tape, and top the bottle with its lid.via: https://goo.gl/H7MFtn